Having gone on a nut purchasing spree to feed my new homemade nut butter habit, I found myself with a surplus of almonds. This is an adaptation of Jim Lahey's walnut bread, which is really easy because it is a no-knead recipe. This bread has chewy exterior, open crumb, and soft nutty flavor.
Yield: 2 loaves
Yield: 2 loaves
1,030 calories per loaf
Active time: 5 minutes
3 cups high gluten flour
1 cup almonds, lightly crushed
2 teaspoons salt (I'm still all about my rosemary gray mix.)
1/2 teaspoon yeast
1/4 teaspoon pepper
1½ cup cool water
1. In a large bowl, combine the almonds, flour, salt, and pepper, stirring with a spoon to mix.
Instead of pulling out my food processor, I used a Ziplock bag and rolling pin to smash the almonds. I recommend using two Ziplocks, as the specks you see in photo 2 are in fact almond bits that blew through the two bags. :(
2. Pour in the water and use the spoon to mix until a shaggy dough forms.
3. Using your hands, knead the dough inside of the bowl to form a cohesive mass forms, about 30 seconds. It will be sticky.
4. Form a ball, place the dough in a large, lightly oiled bowl, and set aside until it more than doubles in bulk, roughly 12 hours.
5. Turn the dough out onto a lightly floured counter top, roll it lightly in the flour, evenly divide the dough into two, and shape each piece into a loaf.
6. Place the loaves in a parchment or silpat lined loaf pan, cover with plastic wrap, and set aside to double in bulk, about 2 hours.
7. With about 30 minutes left in the final proof, preheat your oven to 475 degrees.
Original recipe found here.